Sweet Crispy Pork Recipes

Steps:

• Toss pork pieces with salt and 1 tablespoon cornstarch.
• Mix egg and flour to make a batter.
• Dip pork pieces into batter with slotted spoon.
• Fry in hot oil until nicely browned.
• Drain on paper towels and keep warm.
• In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.
• Bring to a boil, sirring constantly, until thickened.
• Continue cooking and stirring for two minutes.
• Add green pepper and onion; cook for five minutes.
• Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.

Steps:

• Steam pork until well cooked. This will take 30-60 minutes depending on your steamer and the cut of meat so check for an internal temperature of 70C (155F) with a meat thermometer and remove at that temperature.
• Allow to rest 10-15 minutes at room temperature and then place in refrigerator a while to cool.
• While pork is cooling you can make the paste by adding all the paste ingredients one by one to a mortar and pestle and pounding until smooth. Set to one side.
• Mix fish sauce and oyster sauce in a small and then mix in the palm sugar until dissolved if using soft palm sugar, or otherwise just break solid palm sugar into a few pieces because it will dissolve later in the wok.
• Cut pork into cubes of around 1cm (1/2").
• Deep fry the pork over moderate heat until nice and golden, remove and drain.
• Add a little of the left-over oil from deep frying to a wok over moderate heat and stir fry until golden in colour and fragant.
• Add sauce / sugar mix to wok and lightly stir once or twice until it has become sticky.
• Reduce heat, add pork and simmer a few minutes until coated. The meat will become tough if you leave it too long.
• Serve sprinkled with deep-fried shallots and coriander leaves.

Steps:

• Put water in a Dutch oven, bring to boil, wash pork and put in pot, reduce heat to low and simmer for 1 hour or until tender.
• When pork is tender place on a plate and let cool. When cool, tear pork in narrow strips.
• Heat oil in wok over medium heat, add shredded pork, then use low heat, fry untill well browned and crisp. Put on plate.
• Heat 1/2 cup of water in wok on medium heat. When boiling, add palm Sugar, fish sauce, ketjap and ground pepper, stir until dissolved.
• Add crispy pork, stir thoroughly. Add fried onions on top, and it is ready to serve. Serve with sticky rice.